Jambalaya Soup delivers all the bold, authentic flavors of classic jambalaya in a comforting soup form, packed with a variety of proteins, vegetables, rice, spicy seasonings, and ready in just 40 minutes.
How to make jambalaya soup
This recipe is surprisingly easy, contrary to its appearance. A little browning here, a little spice there, and the soup recipe is complete.
Brown the sausage and chicken: Heat the olive oil, add the andouille sausage (or smoked kielbasa or smoked sausage) and chicken, and fry until browned, about 3 to 4 minutes.
Stir-fry the vegetables: Add onions, bell peppers, celery, and green onions and stir-fry for 4-5 minutes. If you already have roasted peppers, you can also throw them in.
Add seasonings: Add garlic, Creole seasoning, oregano, and thyme and stir-fry for 30-60 seconds. You can also use Cajun seasoning.
Add liquid, rice, and bay leaves: Add chicken broth, tomatoes, rice, and bay leaves and simmer, stirring, for 15 minutes.
Add shrimp. Add the shrimp, stir and cook for 5 minutes, until the shrimp are done.
Taste and adjust seasoning: Taste and add more salt or Creole/Cajun seasoning, if needed.
Recipe variations
Vegetarian Jambalaya Soup – Skip the protein altogether and add more veggies or rice if you’d like to make it more filling. Use vegetable stock instead of chicken stock.
Slow Cooker Jambalaya – Add all ingredients except rice to slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. 5 minutes before serving, add cooked rice (not raw) and shrimp.
Seafood Jambalaya – Replace the chicken and sausage with your favorite seafood mixture. Think shrimp, oysters, and crawfish.
Tips for making this jambalaya soup recipe
Make your own Creole seasoning! You can monitor and adjust the salt concentration according to your preference. Don’t forget to brown the meat. This step creates a deep, rich flavor that makes all the difference. Storage – Store in an airtight container in the refrigerator for 2-3 days.
FAQ
Gumbo and jambalaya soup may have similar ingredients, but they are completely different dishes. Gumbo is a rich stew-like dish based on a dark roux, served over separately cooked rice and often thickened with okra or filet powder. Jambalaya is traditionally a roux-less rice dish, where the rice is cooked directly in the pot with the soup and protein. Jambalaya soup is simply a looser, soupier version of the same flavor.
In most cases, yes! Make as directed, but do not add rice until just before serving. After a few hours, the rice will become mast-like.
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This jambalaya soup recipe was originally posted in February 2021 and has been updated with additional text. The recipe has not changed.
easy jambalaya soup
A hearty jambalaya soup with spicy sausage, shrimp, chicken, the holy trinity (celery, onions, and carrots), tomatoes, rice, and bold Creole seasoning.
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Quantity: 4 people
calorie: 604kcal
Fee: $20
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Instructions
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the sausage and chicken and cook, stirring occasionally, until lightly browned (about 3-4 minutes).
Add the onion, bell pepper, celery, and green onion and sauté until the onion is translucent (about 4-5 minutes).
Add garlic, Creole/Cajun seasoning, oregano, and thyme and sauté until fragrant, 30 to 60 seconds. Optional: To make the final soup less “greasy”, add 2 tablespoons of flour and garlic and spices.
Stir in chicken broth, rice, tomatoes, and bay leaves. Bring the soup to a boil, then reduce the heat to medium-low. Cook until the rice is soft. 15 minutes. Keep stirring occasionally to prevent the rice from burning.
Add the shrimp and cook for 5 minutes until the shrimp are cooked through (the shrimp will turn pink and form the shape of the letter “C” when cooked).
Taste and add more salt or Creole seasoning to your desired level. Remove bay leaves.
Transfer to individual bowls and enjoy.
Precautions
Note 2 – If you are unsure of your preferred spice level, start at the lower end called for and add more after cooking and tasting.
Note 3 – The sodium concentration of various Creole/Cajun seasonings varies by brand, so we highly recommend using a low-sodium broth. This way you don’t end up with too much salt.
Note 4 – This recipe has only been tested using long grain rice. If you include brown rice, you may need to increase the cooking time and amount of soup.
Note 5 – The sodium concentration of various Creole/Cajun seasonings varies by brand, so we highly recommend using low-sodium tomatoes. This way you don’t end up with too much salt.
Note 6 – If you don’t like shrimp, you can add more or less shrimp. If you don’t like seafood, just omit it altogether. If using frozen large raw shrimp (not cooked), you may need to add 1-2 minutes to the cooking time.
nutrition
calorie: 604kcal | carbohydrates: 37g | protein: 37g | fat: 35g | Saturated fat: 10g | Polyunsaturated fats: 6g | Monounsaturated fats: 17g | Trans fat: 0.2g | cholesterol: 127mg | sodium: 863mg | potassium: 947mg | fiber: 2g | sugar: 4g | Vitamin A: 1512IU | Vitamin C: 43mg | calcium: 62mg | iron: 3mg
